Sake Brands
in Fukuoka

"Kansansui" uses the name of the legendary poet monk "Hanshan" (Kansan) of the Tang Dynasty, expressing a clear sake quality like cold and pure mountain water. They develop Junmai Ginjo and Ginjo sake brewed by blending Yamada Nishiki and Fukuoka's "Gin no Sato" and fermenting at low temperatures. It features a light mouthfeel and a sharp dry taste, making it ideal as a food sake that enhances the taste of dishes such as yakitori and grilled fish.

"Souden" is a limited brand for exclusive dealers of Kitaya, and the brand name is an image of "lush green fields." To bring out the individuality of the rare rice "Omachi," which is said to be the ancestor of sake rice, to the fullest, it is brewed using Kitaya's original yeast. It has a fruity and gorgeous aroma, a plump umami unique to Omachi, and acidity harmonized, creating a satisfying taste.

"Gin no Hitomi" is a brand imaging sake with transparency and beauty like clear eyes. It features a fruity aroma unique to Daiginjo and a light and refreshing drinking sensation. By fermenting slowly at low temperatures, a clean sake quality without unpleasant tastes is realized. By drinking it chilled, you can enjoy its clear taste even more. It is an approachable brand recommended for sake beginners.

"Ai no Hime" is a brand of sparkling sake and liqueurs utilizing sake fermentation technology. In particular, sparkling sake by in-bottle secondary fermentation features fine bubbles like champagne and a fruity aroma. It has a lower alcohol content and is easy to drink, and its sweet and sour and refreshing taste is popular as an aperitif or dessert sake. There is also a rose type using red rice, and it looks gorgeous and is appreciated for celebratory occasions and gifts.

"Kitaya" is the representative brand bearing the brewery's name and boasts a wide lineup from daily sake to high-class sake. In particular, products using Fukuoka Prefecture's original sake rice "Gin no Sato" have an exquisite balance of fruity aroma and rice umami, and are acclaimed in global competitions. It is a local sake representing Yame, filled with the desire since its founding to "convey joy to many people through sake."

"Hanamune" is the representative brand of Fukushima Shuzo. It is brewed in the historical merchant town of Honmachi, Yame City, utilizing the climate of the region. The feature is that it uses high-quality underground water of the Yabe River system originating from Mt. Shakadake and Mt. Gozendake. In addition, they use sake rice from the local Yame and Chikugo regions, practicing sake brewing rooted in the region. As the brand name suggests, it has a gorgeous aroma and an elegant taste, and is a local sake that makes you feel the rich nature and tradition of Yame.

"Hakata Ipponjime" is a Junmai sake born with the hope of being loved as "Hakata's sake." It is an auspicious brand derived from Fukuoka's traditional hand-clapping "Hakata Ipponjime." Made with 100% Yamada Nishiki and Yumeikkon from Fukuoka Prefecture. It features a gentle aroma and a smooth mouthfeel. While having moderate richness and umami, the finish is refreshing and sharp, and the good balance that you never get tired of drinking is attractive.

"Shigemasu" is the flagship brand of Takahashi Shoten, which has a history dating back to the 2nd year of Kyoho (1717). It is an auspicious name filed with the wish for "more and more prosperity." Using sake rice from Fukuoka Prefecture (Yamada Nishiki, Omachi, Gin no Sato, Yumeikkon) and underground water from the Yabe River, it is brewed with traditional techniques continuing for over 300 years. They have a particularly strong commitment to koji making, featuring plump rice umami and a sharp finish. It has a high degree of perfection as a food sake and is loved widely from daily evening drinks to gifts.

"Kaya" is a high-class line of Shigemasu's Junmai Daiginjo, derived from "Mt. Kaya (Chikushi Fuji)" in Itoshima City, Fukuoka Prefecture. What is noteworthy is that it uses 100% rare rice "Omachi" from Itoshima. Drawing out the complex and strong umami and richness unique to Omachi, it harmonizes the gorgeous aroma unique to Daiginjo. It is a gem filled with respect for the magnificent nature of Fukuoka and commitment to the best sake rice.

"Kotan" is a vintage series of aged Daiginjo. It is a brand name expressing "withered (aged)" flavor and "light (sophisticated)" taste. You can enjoy the process where the gorgeousness of new sake changes to calmness and depth with the passage of time. It features an aged aroma reminiscent of nuts and dried fruit and a mellow taste with rounded edges. It is a luxurious sake for adults created by the passage of time.

"Kojiya" is a brand embodying Takahashi Shoten's commitment to "Koji," the starting point of their sake brewing. It uses koji raised with time and effort by brewers in a traditional wooden koji room. The Ginjo type features a gorgeous aroma, and the Junmai Ginjo type features rice umami. In both cases, you can enjoy a strong yet delicate taste where the power of koji is drawn out to the maximum. It is a bottle that can be said to be the crystallization of koji making technology cultivated over 300 years of history.

"Kinran Fujimusume" is the representative brand of Goto Shuzojo, which has a history of over 340 years. "Kinran" means luxurious woven fabric, and "Fujimusume" (Wisteria Maiden) means a beautiful daughter like the wisteria flower famous in Kurogi, expressing a graceful and elegant sake quality. Using clear underground water of Kurogi-machi and carefully selected sake rice (Yamada Nishiki, Yumeikkon, etc.). Rice carefully polished by in-house milling and traditional techniques create a clean taste without unpleasantness. Daiginjo sake has a gorgeous aroma and a powerful taste, and is highly evaluated in appraising associations.

"Asahimatsu" is the only brand of Asahimatsu Shuzo bearing the founder's name. Because they do not mass-produce and stick to a quality-oriented attitude, it is also called "phantom sake" with only a few thousand bottles produced annually. The sake pressed with time and effort by the old-fashioned Fune-shibori features a rich taste with concentrated rice umami without unpleasantness. The thick and smooth mouthfeel due to Kurogi's super soft water brewing is also attractive. It is a gem for connoisseurs where you can feel the warmth of handmade that cannot be produced by mass production.

"Chiyonishiki" is the representative brand of Noda Shuzo, born to commemorate the offering of rice at the Niiname-sai in the 12th year of Taisho. It is an auspicious name wishing for prosperity for "thousands of years (Chiyo) to eight thousand years," and contains the brewery's pride in quality. Using high-quality rice from the Chikugo Plain and underground water from the Yabe River system. It features a good balance where you can firmly feel the umami of rice even in a refreshing and light taste. There is also unique sake using ancient rice (red rice), and it is loved by a wide range of people.

"Tomohisago" is the representative brand of Hoshikuma Shuzo. "Hisago" means an auspicious gourd, which has been loved as a vessel for sake since ancient times. Inheriting the tradition of the Chikugo region, it features a mellow taste where you can feel the umami and sweetness of rice. Its taste, which draws a line from Tanrei Dry, goes well with the strong seasoning of local cuisine and is loved as a food sake. It is a local sake that has been close to the people of the region and walked together.

"Ikeizumi" is the representative brand of Ikedaya. The brand name means "clear spring gushing from a pond," symbolizing the high-quality water used for sake brewing. Using sake rice from Fukuoka Prefecture and underground water from the Yabe River system. It features a taste typical of Fukuoka sake, with a mellow mouthfeel and the umami of rice. The taste, which is light but has a core, goes well with Fukuoka's local cuisine such as Motsunabe and Mizutaki, and is loved locally as a food sake.

"Kikubijin" is a historical brand known for being loved by poet Kitahara Hakushu, who wrote its name in calligraphy. Loaded with Fukuoka Prefecture's Yamada Nishiki and "Yumeikkon" using underground water of the Yabe River system, it is brewed with the traditional technique of Yanagawa Toji. The greatest feature is the "Noujun Umakuchi" (rich and savory) taste due to glutinous rice four-stage brewing, etc. While having plump rice umami and sweetness, the sake quality with a good crisp finish boasts outstanding compatibility with Kyushu cuisine with strong seasoning.

"Kyushu Danji" (Kyushu Man) is one of the brands brewed by Kikubijin Shuzo, characterized by a name that expresses the spirit and strength of Kyushu men. The name "Kyushu Danji" symbolizes the bravery, boldness, and warm-hearted nature of Kyushu men, evoking a sake with a powerful taste just like its name. Like other brands of Kikubijin Shuzo, it is brewed using underground water of the Yabe River and high-quality sake rice from Fukuoka Prefecture. It is considered that the traditional techniques of Yanagawa Toji create a sake quality with a distinct Kyushu character. Kikubijin Shuzo is known for its flagship brand "Kikubijin," but through the brand Kyushu Danji, it is expanding its product line to reach a wider range of sake enthusiasts. While Kikubijin pursues a graceful and delicate taste, Kyushu Danji aims for a more straightforward and powerful impression, as the name suggests. It is considered to be loved mainly locally as a food sake that emphasizes compatibility with local cuisine of the Chikugo region and dishes with strong seasoning typical of Kyushu. It is a sake that goes well with Fukuoka's famous dishes such as Motsunabe and Mizutaki. Produced under Kikubijin Shuzo's high brewing technology and quality control, it is trusted as a brand with solid quality, as shown by the brewery's domestic and international awards.

"Shinriki" is a Junmai Daiginjo using 100% of the phantom sake rice "Shinriki", which Tamamizu Shuzo passionately revived. This rice, which was widely cultivated in western Japan from the Meiji era to the early Showa era, once disappeared, but was revived in the present day by the hands of the brewery. Unlike modern improved varieties, it is a rice with powerful vitality full of wild flavor. The sake, polished to 50% and brewed slowly at low temperature, has modest flashy aroma, but features a thick umami of rice itself that spreads as you chew. It is a rare gem with only about 1,000 bottles produced annually.

"Tamamizu" is the representative brand of Tamamizu Shuzo, which has been loved locally for over 100 years since its founding. Its name means "beautiful and clear water like a jewel," expressing pride in sake brewing. Brewed by natural brewing using high-quality rice and water of the Chikugo region, the sake features a rich and firm taste. Unlike the recent mainstream Tanrei Dry, it cherishes the richness and umami typical of old-fashioned sake. It is a local sake rooted in daily life, indispensable for the evening drink of the people of Takata-machi.